Assistant Manager

Job Description

Job Description

POSITION SUMMARY
We are seeking an experienced and dynamic Assistant Manager to join our team at Judy’s Island Grill. The ideal candidate will have a minimum of 5 years of managerial experience in the restaurant or hospitality industry. As an Assistant Manager, you will be responsible for supporting the daily operations, ensuring excellent customer service, and fostering a positive working environment for our team.

ESSENTIAL FUNCTIONS

· Assist the General Manager in overseeing daily operations and maintaining high standards of quality, service, and cleanliness.

· Train, supervise, and motivate staff to deliver exceptional service and maintain a positive work environment.

· Schedule and coordinate staff shifts to ensure adequate coverage while managing labor costs.

· Monitor inventory levels, order supplies, and manage vendor relationships.

· Ensure compliance with health and safety regulations and maintain a clean and hygienic environment.

· Resolve customer issues and complaints promptly and professionally.

· Assist in creating and implementing strategies to meet sales and profit objectives.

· Conduct regular meetings to communicate goals, updates, and operational changes to the team.

· Collaborate with the management team to develop marketing and promotional activities to drive business growth.

· Uphold company policies and procedures, ensuring all staff members adhere to these standards.

· Perform administrative tasks, such as payroll, reporting, and other documentation as required.

· Assist with events planning and catering to ensure a high-quality customer experience.
PHYSICAL DEMANDS

Frequently required to stand and walk on feet for at least 8 hours consistently.
Regularly required to talk, hear, use hands to finger and occasionally stooping and kneeling

REQUIRED EXPERIENCE

· Minimum of 5 years of proven managerial experience in the restaurant or hospitality industry.

· Exceptional leadership and interpersonal skills.

· Strong understanding of restaurant operations, including but not limited to food handling, cost control, and customer service.

· Ability to multitask, prioritize, and manage time efficiently in a fast-paced environment.

· Proficiency in relevant software applications for scheduling, inventory management, and basic accounting.

· Excellent problem-solving abilities and a proactive approach to handling challenges.

· Knowledge of health and safety regulations and willingness to ensure compliance.

· Flexibility in working hours, including weekends and holidays.

· Bachelor’s degree in hospitality management or related field.

· Certification in food handling and safety standards.